1-Start your adventure with this Mediterranean macaroni and cheese by preheating the oven to 400 degrees Fahrenheit and buttering an 8 by 8-inch baking dish. This step ensures your dish bakes evenly to a bubbling golden brown. Follow the directions closely for the best results, combining pasta with a creamy cheese sauce infused with tomatoes and herbs.

2-First, in a serious bowl, mix the drained diced tomatoes, chopped olives, 1 tablespoon fresh basil, and dried oregano; set it aside for flavor infusion. Next, cook 8 oz of elbow macaroni to al dente as per package instructions, then drain and return to the pot. In a community saucepan over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil, add 1/3 cup finely chopped red onion, and sauté until soft, about 3 to 4 minutes, adding the minced garlic in the last minute.

3-Whisk in 3 tablespoons all-purpose flour and cook for 1 minute, then slowly add 2 cups milk while whisking to avoid lumps. Bring it to a boil, stirring constantly, and simmer until thickened. Remove from heat, stir in 2 oz feta cheese and 6 oz mozzarella cheese, and season with salt and pepper. Combine the tomato mixture with the pasta, add the cheese sauce, and toss everything evenly before transferring to the baking dish. Top with 4 oz crumbled feta and bake for 20 to 25 minutes until golden.